Chicken Inasal is easy to make yet delivers tons of flavor. Marinated in vinegar, calamansi juice, lemongrass, and achiote oil and grilled to juicy perfection, this Filipino chicken barbecue is a guaranteed crowd-pleaser!
I spent the early part of this year in the Philippines, and a good number of my meals in those months were Mang Inasal pecho with unli rice. One of my aunts introduced me to this popular Bacolod specialty, and I’m forever hooked to the nuot sarap inihaw na manok!
I am now back in Texas with no restaurant branch for thousands of miles to feed my inasal cravings. Sob.
If you’re like me and hankering for some juicy, flavor-packed Filipino BBQ, try this recipe. It’s easy and more budget-friendly to make at home, yet just as tasty and delicious!
Chicken Inasal is a popular grilled dish from the Western Visayas region. Its distinctive flavor and color are from a marinade made of vinegar, calamansi, lemongrass, garlic, ginger, brown sugar, and atsuete oil. Other versions of the recipe also include Sprite or 7-up to add flavor and act as a tenderizer.
The chicken parts are usually skewered in bamboo and then grilled over hot coals to juicy perfection while basting with oil.
How to make chicken oil
The orange-colored oil is a major component in the flavor profile of this Visayan dish. I use chicken skin and fat but feel free to swap with vegetable oil to cut down on the cholesterol.
- Place chicken skin, bottoms, and fat in a wide pan over medium heat. Cook, stirring as needed, until they begin to crisp and render fat.
- Using a slotted spoon, remove the skins from the oil.
- Add atsuete seeds, crushed garlic, and bay leaf. Cook for a few minutes until the oil is evenly colored.
- Remove from heat and steep for about one hour to draw out more flavor and color. Strain using a fine-mesh sieve and discard aromatics.
- If using atsuete powder, stir about one tablespoon until well-dispersed, and strain using a fine-mesh sieve.
The secret to juicy meat
Let the grilled chicken rest for three to five minutes before cutting to redistribute the juices!
Serving suggestions
Chicken inasal is commonly served as a main dish for lunch or dinner with steamed rice and condiments such as chicken/atsuete oil and calamansi-soy sauce mixture or sinamak (spiced palm vinegar).
How to store leftovers
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to three days or freeze for up to 2 months.
- To reheat, wrap in aluminum foil and bake in a 350 F oven for 15 to 20 minutes until heated. Alternatively, arrange chicken pieces on a microwaveable plate, cover them with a damp paper towel, and microwave for about 2 to 3 minutes or until heated.